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SKU #9288
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Perfect gift for any Southern food lover: Petite Country Ham and Smoked Sausage Links.

This is our family's favorite selection for holiday gift giving. It includes the best-selling Cooked Boneless Petite Country Ham, a hickory-smoked ham that's ready to be sliced and served. It's paired with 12 oz. of Hickory-Smoked Sausage Links, a pure pork sausage that's seasoned with our exclusive family recipe. The ham comes in our traditional cloth bag. This duo is a perfect gift for any charcuterie fan.

  • 2 - 3 lbs. Cooked Boneless Petite Country Ham, serves about 20
  • 12 oz. Sausage Links, 4-5 links


  • Due to perishability, this product only ships Monday - Wednesday.
    NOTE: Because these foods are produced in a separate facility from ours, which burned in the January 2016 fire, returning customers may experience a different flavor profile than what they're used to. However, we still honor our 100% Satisfaction Guarantee. Thank you for your consideration as the recovery process continues.

Ingredients: Pork, Salt, Flavoring, Sugar, Sodium Nitrite.

Shelf Life (Petite Country Ham): 120 Days refrigerated at/below 40 degrees F, 1 year frozen.
Shelf Life (Smoked Sausage Links): 4-6 weeks refrigerated, 3 months frozen
Storage: Refrigerate upon receipt.

Preparation (Petite Country Ham): Ready to slice and eat. May be served cold, at room temperature, or gently reheated at 300 degrees F. for 30 minutes. For best results, slice paper thin.

Preparation (Smoked Sausage Links): Fry split sausage lengthwise. Fry at 350 degrees F. for 5 minutes. Turn once, cook an additional 5 minutes.
Grill: Split sausage lengthwise. Set grill to medium heat at 350 degrees F, cook for 5 minutes on each side.
Steam: Add about 1/8 cup water to 350 degree F. covered frying pan or electric skillet. Simmer for 10 minutes with lid on. Remove lid and continue cooking until water has evaporated and sausage is nicely browned.
Microwave: Split sausage lengthwise. Cook on high heat for 1-2 minutes, depending on your microwave. To cook sausage whole, puncture with fork before heating.

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